Tiramisu Cheesecake

Name: Tiramisu Cheesecake
Prep time: 20 min
Cook time: 4 min
Total time: 5 min
Ingredients: 1 pkg. (11 oz.) vanilla wafers (about 88), divided; 5 tsp. MAXWELL HOUSE Instant Coffee, divided; 3 Tbsp. hot water, divided; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup sugar; 1 cup sour cream; 4 eggs; 1 cup thawed COOL WHIP Whipped Topping; 2 Tbsp. unsweetened cocoa powder

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Prep Time: 20 minutes

Cook Time: 4 hours, 45 minutes

Total: 5 hours, 5 minutes

Servings: 16

Author : My Food and Family

cheese cocoa coffee

Ingredients

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1 pkg. (11 oz.) vanilla wafers (about 88), divided5 tsp. MAXWELL HOUSE Instant Coffee, divided3 Tbsp. hot water, divided4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened1 cup sugar1 cup sour cream4 eggs1 cup thawed COOL WHIP Whipped Topping2 Tbsp. unsweetened cocoa powder

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Instructions

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Step 1

Heat oven to 325°F.

Step 2

Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spread half the wafers onto bottom of prepared pan. Add 2 tsp. coffee granules to 2 Tbsp. hot water; stir until dissolved. Brush half onto wafers in pan; reserve remaining dissolved coffee for later use.

Step 3

Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Remove 3-1/2 cups batter; place in medium bowl. Dissolve remaining coffee granules in remaining hot water. Stir into removed batter; spread over wafers in pan. Top with remaining wafers; brush with remaining dissolved coffee. Cover with remaining plain batter.

Step 4

Bake 45 min. or until center is almost set. Cool. Refrigerate 3 hours. Use foil handles to lift cheesecake from pan. Spread with COOL WHIP just before serving; sprinkle with cocoa powder.